Baja Turkey Tostadas and National Twins Day

So, I just learned that there is a National Twins Day and Twins Festival in Twinsburg, Ohio this weekend...really?  I joined a local "Mothers of Multiples" club when the girls were first born, but had no idea that there was an actual annual festival that takes place every year.

This festival is for those twins that truly do look exactly alike.  The siblings that you cannot tell apart, just like our nieces.  Truth be told though our girls not only don't look like twins, they don't even look like they could be cousins.  They are as opposites of the spectrum as you could find....day and night both in looks and personalities.  It's as though I gave two separate births at different times.

They do have one thing in common though, just like every other child....I saw this posting on Pinterest and could not stop laughing.  I loved it so much that I immediately printed and posted on our refrigerator.  The girls and my husband read it and said, "Yep, that's so true".

As you know, we have been trying to improve some of our eating habits and I have been a regular on the Jennie-O Turkey website trying to find different turkey recipes because I think I have now exhausted every type of salad that I can stand right now.

Great diversion from our regular Tuesday Taco Night option.  So easy and I am in love with this new cole slaw...we are using it all the time now.  Incredibly flavorful with such few ingredients.  I changed up their recipe and made my own short cuts for weeknight time savings.

Baja Turkey Tostadas
Adapted from Jennie-O website

For the slaw:
1 Bag shredded cole slaw mix (purple and green cabbage with shredded carrots)
1/4 cup cider vinegar
2 Tablespoons olive oil
2 teaspoons honey
1/4 teaspoon cayenne pepper
1/2 cup shredded jicama

For the turkey filling:
1 (20-oz) package Jennie-O Extra Lean Ground Turkey Breast (or your favorite brand)
1 package of your favorite taco seasoning mix (I used the McCormick's brand package made for Chicken tacos, for a lighter flavor with the white meat)

Whole Wheat Tortillas
Sour Cream
Lime Wedges, if desired
Salsa, if desired

To make the slaw, in a large bowl, combine vinegar, olive oil, honey, cayenne pepper and mix well.  Add the cabbage/carrot mixture and jicama.  Toss well with dressing.  Cover and chill 3-4 hours, if time permits.
** I chilled mine for only about an hour while I prepared the rest of the dinner and it was still great.

To make the turkey filling, in a large skillet, cook the turkey as specified on the package.  Always cook to well-done 165 degrees F.  Add the taco seasoning and prepare as directed on package.

While turkey is simmering, prepare the tortillas.  Heat a medium size skillet to medium-high heat.  Add tortilla one at a time and heat each side about one minute, or until the tortilla starts to get golden brown and crisp.

For plating, fill each cooked tortilla with turkey mixture.  Top with slaw and sour cream, if desired.  Serve with lime wedges and salsa, if desired.